Sunflower seed gazpacho and grilled peaches

Name: Sunflower seed gazpacho and grilled peaches
Yield: Serves 4
Ingredients: 130 g sunflower seeds, toasted; 25 g bread, roughly chopped; ¼ cucumber, peeled and roughly chopped; ½ garlic clove, thinly sliced; 1 tsp salt; a pinch of ground pepper; 6 peaches, halved and stoned; 16 small courgettes with their flowers; 400 ml oat milk (or dairy milk, but oat milk keeps it vegan!); 400 ml oat milk (or dairy milk, but oat milk keeps it vegan!); 4 tsp sherry vinegar; 1 tsp olive oil; fine salt; olive oil; 16 small courgettes with their flowers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

This is a great dish for when you’re entertaining – it can be scaled up easily and the flavour only gets better as it tempers out of the fridge. You can use any bread you like in the gazpacho, including gluten-free.

Ingredients

Sunflower Seed Gazpacho

130 g sunflower seeds, toasted
25 g bread, roughly chopped
¼

Soup
Summer
Vegan

Method

The first thing to do is make the sunflower seed gazpacho. In a bowl, mix 110g of the sunflower seeds with the bread, cucumber and garlic. Add the oat milk, sherry vinegar, olive oil, salt and pepper and mix thoroughly, then leave to marinate for a minimum of 2 hours and a maximum of 24. If you’re leaving it for longer than a few hours, put it into the fridge. Blend the gazpacho until smooth, c